How to make melting mysore pak?
It is very easy and simple if we follow some smart techniques!
Do check out!
Here it is!
It is very easy and simple if we follow some smart techniques!
Do check out!
Exploring yummy, highly nutritional, instant and easy cooking methods of Kongu Cuisine.
Thursday 26 October 2017
Wednesday 25 October 2017
HOW TO MAKE HOMEMADE PERFECT GHEE FROM BUTTER?
This nice ghee is being prepared from homemade butter.
Ghee is the important ingredient in every home in India.
Especially Kongu folks enjoy this ghee in each and every meal they prepared. It is the most important ingredient in sweets.
It is good for everyone.
It treats acid reflux, stomach ulcers, mouth ulcers.
It is also good for easy digestion.
We can separate the butter from curd at home. We can store it in good condition in the refrigerator for a long time. I will post how to make butter from curd separately.
Ingredients:
Fenugreek seeds one tablespoon
Butter 500 gms
Procedure:
Wash the butter several times carefully to remove the buttermilk contents and strain the excess water from butter by closing the lid.
Place the washed butter in a frying pan and heat the butter over a medium flame.
Once it melts, the white froth of the milk solids floats on the top level.
Do not cover the pan. Don't move and stand before the cooktop to keep an eye.
Utmost attention needed to prepare a nice aromatic ghee. Do follow the conditions.
You will first observe the noisy and big bubbles. The foamy layer is seen around.
Once the bubbles reduced the size, add fenugreek seeds.
Don't use spoon or spatula throughout the process. It would automatically do.
When the white foamy layer tarts to cover the entire top layer, the milk contents are completely broken up leaving behind the rich golden oil.
Almost done.
Simmer the flame and the milk contents settle down at the bottom. The bubbles become tiny and the golden ghee
Now you observe the nice aroma emanated from the ghee!
Ghee is ready right now!
Switch off the flame and set aside to get room temperature.
Strain the ghee using a dry tea strainer.
Store in a dry ghee jar. Use the dry spoon to take the ghee.
Now the ghee is in the liquid state. Once it is completely cooled down, it will turn to be in the semi-solid state.
Video tutorials:
Ghee is the important ingredient in every home in India.
Especially Kongu folks enjoy this ghee in each and every meal they prepared. It is the most important ingredient in sweets.
It is good for everyone.
It treats acid reflux, stomach ulcers, mouth ulcers.
It is also good for easy digestion.
We can separate the butter from curd at home. We can store it in good condition in the refrigerator for a long time. I will post how to make butter from curd separately.
Ingredients:
Fenugreek seeds one tablespoon
Butter 500 gms
Procedure:
Wash the butter several times carefully to remove the buttermilk contents and strain the excess water from butter by closing the lid.
Place the washed butter in a frying pan and heat the butter over a medium flame.
Once it melts, the white froth of the milk solids floats on the top level.
Do not cover the pan. Don't move and stand before the cooktop to keep an eye.
Utmost attention needed to prepare a nice aromatic ghee. Do follow the conditions.
You will first observe the noisy and big bubbles. The foamy layer is seen around.
Once the bubbles reduced the size, add fenugreek seeds.
Don't use spoon or spatula throughout the process. It would automatically do.
When the white foamy layer tarts to cover the entire top layer, the milk contents are completely broken up leaving behind the rich golden oil.
Almost done.
Simmer the flame and the milk contents settle down at the bottom. The bubbles become tiny and the golden ghee
Now you observe the nice aroma emanated from the ghee!
Ghee is ready right now!
Switch off the flame and set aside to get room temperature.
Strain the ghee using a dry tea strainer.
Store in a dry ghee jar. Use the dry spoon to take the ghee.
Now the ghee is in the liquid state. Once it is completely cooled down, it will turn to be in the semi-solid state.
Video tutorials:
Tuesday 24 October 2017
Monday 23 October 2017
Sunday 22 October 2017
Saturday 21 October 2017
Friday 20 October 2017
Thursday 19 October 2017
Wednesday 18 October 2017
MURUNGAIKEERAI RASAM/DRUMSTICK LEAVES SOUP
Dear viewers!
How to make murungai keerai Rasam!
Video tutorials in YouTube channel!
How to make murungai keerai Rasam!
Tuesday 17 October 2017
HOW TO MAKE IDLIS IN KONGU TRADITIONAL WAY?
Do watch the video tutorials posted in My Youtube channel right now!
Monday 16 October 2017
PACHAI PARUPPU
This recipe is a familiar among Kongu Folks. They enjoy this pachai paruppu very much. They prefer naatu pachai paruppu (Country green lentils) They dry roast the green lentil until the lentils turn brown and a fine aroma from this lentil is being loved by all.
The ingredients involved in this recipe are
1. mustard seeds one spoon
2. cumin seeds one spoon
3. Shallots seven chopped
4. curry leaves 20
5. Red chilly two or one
6. Cilantro leaves few
7.Tomato one chopped
8. Cooked whole green lentil
9. Peanut oil one tablespoon
Refer the video for more detailed procedure
Saturday 14 October 2017
Thursday 12 October 2017
Wednesday 11 October 2017
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